If there's a more luxurious sandwich than the lobster roll, I'm not sure what it is. The Wild & Local version is more Connecticut-style than Maine, meaning straight lobster meat without a heaping helping of mayo. It comes on a hoagie bun with a light slaw underneath.
For a $10 sandwich, I have to say that they didn't skimp on the lobster — it was piled on the bun and quite tasty. The one thing I would have changed is the bread. I miss the split-top bun, browned on a flat top, and the hoagie was just not a substitute.
They had samples of a duck confit caesar salad, which was pretty interesting. I want to go back and see how it plays out as a whole dish, but the bite I had suggests substituting duck for chicken works just fine. There was a prime rib sandwich on Monday's menu, too.
All in all, it's a promising start for Wild & Local. And if they're gonna do lobster rolls on a regular basis, I will be a very good customer.
Community Food Advocates aims to reduce hunger in our area in a number of ways, such as food sustainability programs, temporary food assistance and outreach programs. If you’d like to know more, this Thursday, Dec. 5, Community Food Advocates will host an open house at their offices in East Nashville. They’ve invited some friends to come make it a festive occasion, too. There will be hot chicken from Hattie B’s, raw and vegan treats from My Poor Tired Liver and tasty beverages from Fat Bottom Brewing. In other words, a little something for everyone.
The event is free to attend, but be sure to bring a nonperishable item or two to stock the pantry and some money to browse gifts they’ll have for sale. In addition to food and drinks, there will be door prizes as well. Keep up with the latest information on the Facebook event page.
Community Food Advocates Open House
with Hattie B’s, My Poor Tired Liver, and Fat Bottom Brewing
604 Gallatin Ave., Suite 211
Thursday, Dec. 5
We worked our way toward the fellowship hall in a chatty string of young and old until the air smelled earthy and sweet with maple syrup hitting hot waffles. Tables had been covered in Christmas colors and dressed up with tapers transforming the space into a cozy cafeteria.
Volunteers and church members have been seating guests at these communal-style tables long before communal tables in restaurants were cool. So I had no trouble finding a new friend to talk with over waffles, grits, turkey hash and spiced tea.
This year marks the 88th annual Waffle Shop at Downtown Presbyterian. The tradition started as a fundraiser in 1925 for the Presbyterian Women’s Group back when Nashvillians did most of their Christmas shopping downtown. These days, a congregation of just about 100, plus volunteers, helps keep the community event lively by feeding 700 to 800 people each year using the same secret waffle recipe from the year it began. They’ll go through about 34 dozen eggs, 250 pounds of sausage and about five industrial-sized pots of turkey hash.
From our friends at the Metro Health Department, here are your November inspections. That's 33 passing grades and zero failures:
718 Thompson Lane
Date Inspected: 11/21/2013
3196 Dickerson Road
Date Inspected: 11/5/2013
2826 Bransford Ave.
Date Inspected: 11/11/2013
All that eclectic brain power is on display at Pinewood Social, the team’s newest project, which is scheduled to open tomorrow morning (Dec. 4). When you first hear this is a spot in the historic Trolley Barns that is open for breakfast, brunch, lunch, dinner and late night, has a bowling alley, free WiFi, private karaoke rooms, a copper-topped bar, and, yes, an outdoor swimming pool come spring, you might think, “That’s too many different things that don’t go together.”
Add to that, an awesome paint can mural from the Isle of Printing (the same said paint cans are used to bring you your check). There’s not just bowling, but six restored wooden bowling lanes from a Bowl-O-Rama in Indiana. They don’t just put ice in your cocktail. There’s a “geeky ice program,” as Max proudly calls it, where the staff hand chisels individual servings for each tasty cocktail. You won’t just order a cup of coffee. You’ll belly up to the coffee bar, which is an extension of Pinewood’s neighbor, local coffee shop Crema.
But based on the friends-and-family preview yesterday, all these things work in Strategic Hospitality-style, which is to say they make odd sense together. Pinewood Social has the vibe of a modern Wisconsin Supper Club: a place that somehow seems both new and familiar.
Friends-and-family nights aren’t the time to review food or service; kinks are still being worked out. But yesterday’s preview of the lunch and dinner menus, created by former Catbird Seat chef Josh Habiger, offered a number of dishes worth trying again. The fried broccoli appetizer with almond garlic appetizer, a cold cauliflower salad, a mushroom pot pie and the pork chop were all hits. A number of dishes, including pot roast and fried chicken, can be ordered in large portions for your whole ragtag bowling team. The cocktail menu has a cross-section of classics and proprietary concoctions; I particularly liked the District 9 (Old Overholt Rye, Maurin Quina, St. George Absinthe, lemon and orange).
Pinewood Social is at 33 Peabody St. (in the historic Trolley Barns south of downtown on Rolling Mill Hill). Doors are expected to open at 7 a.m. Wednesday, Dec. 4.
After that, hours will be 7 a.m.-1 a.m. Monday-Friday; 9 a.m.-1 a.m. Saturday-Sunday. Reservations accepted, and valet or off-street parking is available. 615-751-8111, pinewoodsocial.com
The first is titled The Architecture of the Cocktail: Constructing the Perfect Cocktail from the Bottom Up. Written by Amy Zavatto and meticulously illustrated by Melissa Wood, this book portrays 75 classic and modern cocktail recipes in architectural renderings, with each element of the drink represented by unique patterns and labels to indicate the amounts and proportions.
The result is a blueprint to the perfect cocktail, and Wood even sells a poster version of several drinks, which would be a wonderful decoration for any home bar. More than just a novelty book, this handy tome could be a guide for mixologists who are particularly technically minded.
Each cocktail recipe includes instructions for the proper glassware, ice and whether to mix, shake, strain or stir. The book concludes with a guide to specific stemware and the properties that each imparts to a proper cocktail. For $16, this would be a great gift for any spirits enthusiast.
The event will take place from 3 to 6 p.m. and will feature The Grilled Cheeserie’s “melt of the moment” with Porter Road Butcher meat and Kenny’s Farmhouse Cheese, along with their regular menu. The first 100 customers in line will receive a free melt of their choice. The Jeni’s crew will be serving up free scoops of the Cloverton ice cream with honey cornbread gravel. Other flavors ice cream will also be for sale.
Admission to the party is free and includes musical entertainment from Nashville's own, Poly.
The Grilled Cheeserie’s Third Birthday Party
519 Gallatin Ave.
Sunday, Dec. 8
3 to 6 p.m.
But if you are looking for a potentially transcendent fried chicken experience, you might want to check out the first in Sean Brock's planned series of special guest suppers at The Stables, the small private dining area next to the main dining area at husk. On Monday, Dec. 9, Chef Joseph Lenn of Blackberry Farm will join Brock in the kitchen to prepare their interpretations of fried yard bird. Considering both Lenn and Brock are recent James Beard Award winners for Best Chef-Southeast, that's some pretty prodigious and prestigious power in the kitchen.
The intimate event starts at 6:30 and will have no more than 25 patrons who will sample appetizers prepared by the two chefs and then Brock and Lenn's two different versions of fried chicken. Finally Husk's Lisa Donovan will make a dessert worthy of the meal. It will all be served family style, so come hungry (and grabby).
For beginners, there’s The Vegan Cheat Sheet by Amy Cramer and Lisa McComsey. There’s a ton of helpful advice an tips for new and experienced veg*ns alike on how to overcome the challenges they may face when dining out — either in someone’s home or at a restaurant — as well as for dining in. There’s information included on choosing wisely at the grocery, converting favorite recipes and even a good selection of what they term “no brainer” (quick and easy) recipes.
Even longtime veg*ns (or those who’d like to eat healthier) can find useful information in menu planning and shopping lists. There’s also a nice section that addresses the myths of the vegan diet, including the protein question and others related to its viability as a lifestyle.
Also good for new vegans is this year’s revised edition of Becoming Vegan, Express Edition by Brenda Davis and Vesanto Melina, updated from the original published in 2000.
The recipes include sweet and savory and are divided by chapter into various types, such as cream pies, nut pies and even crustless pies, along with toppings and a very helpful section on crust basics. Also, while the photography that accompanies each recipe is mouth-watering, the subjects are realistic, which will help the home cook know exactly what to expect.
It’s not that the recipes are difficult to prepare (they're not); they’re just at a creativity level that’s beyond what most people (or perhaps just I) make at home. Some people may have a little difficulty acquiring the ingredients, too. All that said, the book is an excellent source of inspiration for anyone who may have gotten a bit bored in the kitchen. Or for when you need to convince dinner guests and other friends that vegan food can be exciting.
• At the other end of the dining spectrum — our end — Cracker Barrel serves up Thanksgiving dinner for $9.99 per person ($4.99 for kids) starting at 11 a.m. Or serve up to six with Thanksgiving takeout for $54.99 — just make sure you give 24 hours' notice.
• Ellendale's (2739 Old Elm Hill Pike, 884-0171) will have its Thanksgiving buffet available 10 a.m. to 10 p.m.; cost is $31.95 plus beverage.
• The downtown Hilton (121 Fourth Ave. S., 620-2178) provides a buffet of roasted turkey, steamship ham, prime rib, a seafood station with smoked salmon and jumbo shrimp, and a "special children's buffet." Adults $46, children 7-12 $14; children under 6 eat free. Reservations recommended.
click to enlarge coverstory_events1-3.jpg
• Sick to death of seasonal fare? Kiss turkey goodbye at the Indian buffets at Bombay Palace (2912 West End, 321-6140), Sitar (116 21st Ave. N., 321-8889), the recently opened Taj (3943 Nolensville Road, 750-3490) or their vegetarian counterpart Woodlands (3415 West End, 463-3005).
@GrilledCheeserie, that's great news! We will do our best to be there!
For that price I might as well fly Southwest to New Orleans, eat some fried…
We missed getting to try you guys for the first time just a couple of…
Walking distance from the Cumberland River,post-Dragon Boat...
Local Foodie, we agree! The band will be set up inside and you can enjoy…